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Nigel Slater's Christmas birds

Source: The Guardian

Nov 08, 2009

Summary

There's more to Christmas than a traditional turkey or goose - especially if you don't need to feed an army of guests. Partridge with pumpkin, guinea fowl with orange and Szechuan pepper, or a couple of toothsome quail, sticky from the oven pan and eaten with the fingers ... Roasted with festive spices, a smaller bird is a feast in itself on the big day

Magnificent as the traditional Christmas bird can be, there are several others worth considering at this time of year. As most of them feed much smaller numbers than either goose or turkey, they are perfect for the many smaller but nevertheless celebratory meals held around this time of year. Pheasant, guinea fowl, duck, partridge and quail take surprisingly well to a bit of mild spicing – nothing inappropriately hot, just warm and aromatic. So this year's birds come with hints of cardamom and orange, cayenne and clove. Mild spices for a festive roast.

1. Guinea fowl with orange and szechuan pepper

Hugely underrated, the guinea fowl offers fine, slightly gamey meat that is rarely anything but tender. One bird wil

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